EP3528644B1 - Procédé de conditionnement d'un produit alimentaire - Google Patents

Procédé de conditionnement d'un produit alimentaire Download PDF

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Publication number
EP3528644B1
EP3528644B1 EP17793866.9A EP17793866A EP3528644B1 EP 3528644 B1 EP3528644 B1 EP 3528644B1 EP 17793866 A EP17793866 A EP 17793866A EP 3528644 B1 EP3528644 B1 EP 3528644B1
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EP
European Patent Office
Prior art keywords
conditioning
food
air
aerosol
temperature
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EP17793866.9A
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German (de)
English (en)
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EP3528644A1 (fr
Inventor
Albert Reichenbach
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LOESCHE, KLAUS
REICHENBACH, ALBERT
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Individual
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/08—Preserving finished, partly finished or par-baked bakery products; Improving by coating, e.g. with microbiocidal agents, with protective films
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/365—Thawing subsequent to freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to a method for conditioning a food in connection with processing, processing or its production in an air environment in an open conditioning space, through which the food is conveyed.
  • Baked goods such as breads, rolls and the like, must cool after they have been removed from the oven intended for baking before they are subjected to further processing.
  • Such a subsequent processing can be, for example, the cutting of bread or the packaging of the cooled baked goods or also the freezing of the same.
  • the cooling process that follows the actual baking is not uncritical, especially since it passes through temperature ranges in which recontamination of the baked goods is possible. Recontamination is to be understood as those processes by which such baked goods are exposed to the ambient air during cooling and microbial germs in the ambient air can settle on the surface of the cooling baking stock.
  • the cooling rate of baked goods removed from an oven is dependent on the nature of the baked goods, with cooling of baked goods with a large mass and a relatively high specific weight taking correspondingly longer at room temperature.
  • cooling in room temperature from a core temperature of around 90 ° C to a cutting temperature with a core temperature of around 24 ° C and a cooling time of around 8 hours and more can be expected.
  • the cooling time can be 12 to 24 hours or longer.
  • humidifiers are used in connection with the use of refrigeration systems to accelerate cooling of the baked goods.
  • Steam generators are used for this purpose. Humidification during the The cooling phase due to steam can counteract excessive moisture loss in the baked goods.
  • care must be taken to ensure that no condensates form which can adversely affect the baked goods both physically and hygienically.
  • Thawing frozen food, especially in a food processing plant is not without problems if the structure, the visual appearance and the taste of the frozen food are to be retained. Maintaining a changed structure of the frozen food after thawing requires proper freezing.
  • the freezing rate and, accordingly, the freezing time have a decisive influence on maintaining the original food structure when freezing. Among other things, this depends on the ambient temperature.
  • the quality of the food after thawing is better if it has been brought from the ambient temperature to the freezing temperature in a short time. As a rule, this can easily be guaranteed, especially in a food processing company.
  • thawing a frozen food is more problematic, as this process cannot usually be carried out at the speed that is possible for freezing.
  • the food to be thawed which naturally defrosts from the outside in, should not already be partially or completely cooked on the outside due to excessive temperature.
  • Frozen food is therefore defrosted in an environment that is sometimes only a few degrees above zero.
  • this requires relatively long defrost times.
  • it is not unproblematic with long defrosting times that these foods are then exposed to the environment more or less uncontrollably during the defrosting process for a relatively long time and can therefore be contaminated with microbes, for example bacterial or fungal. This is already possible at temperatures from -8 ° C to -10 ° C.
  • a rotary grill device with an integrated sensor system is known.
  • the cooking chamber represents the conditioning room. This is closed.
  • a circulating air flow is generated in the cooking chamber by means of a circulation fan.
  • An electrically or gas-heated heat exchanger provides the necessary temperature, which is transported by the generated air flow from the heat exchanger to the food to be grilled in the grill room.
  • a special feature of this known rotary grill device is that the air flow not only flows into the grilled food on skewers from the outside, but also from the inside via corresponding air-guiding channels. This prior art does indeed disclose a detection of the moisture and the flow rate within the cooking chamber. There is no provision regarding these variables.
  • JP 3 647 591 B2 discloses a device for thawing frozen food in a thawing chamber.
  • the storage space is a closed space.
  • the air flow conveyed therein is circulated.
  • climatic data are recorded, but not in the area surrounding the food, but in a room outside the conditioning room to be addressed as a storage space.
  • US 2007/166444 A1 discloses a method of cooling bread.
  • the bread is moistened by spraying it or brushing it with a brush.
  • the temperature, the humidity and the pressure are detected in the cooling chamber with the aid of sensors.
  • US 2004/066835 A1 discloses a method for thawing fish or meat by generating water vapor and heating the thawing space. The temperature and humidity are recorded and the temperature and humidity in the storage space are regulated by comparison with setpoints.
  • the storage space is a closed space through which the air flow is operated in recirculation mode.
  • US 2009/260780 A1 discloses a cooling tunnel for cooling baked bread.
  • the temperature and the moisture content in the cold room are recorded and controlled by actuating a fan or a humidification system.
  • DE 29 02 270 A1 relates to a method for cooling baked goods. This known method works in batches using a closed cooling chamber.
  • the invention is therefore based on the object of proposing a method for conditioning a food in connection with a production-related process step, a temperature change in an air environment, with which conditioning is not only possible effectively and with low energy consumption, but with which can be used to condition food in an open conditioning room with continuous cooling.
  • various climatic conditioning parameters are recorded for conditioning the food within the open conditioning room.
  • the temperature, the absolute water content and the air pressure within the conditioning room are recorded, preferably close to the foods to be conditioned.
  • further conditioning variables can be recorded, such as air movements triggered, for example, by drafts, convection or the like.
  • TARGET values have been defined beforehand for the food processing parameters temperature, relative humidity and air pressure, which should be available at a certain temperature or in a predetermined temperature interval during the temperature change process.
  • the relative air humidity which is equivalent to the water activity of the food, is recorded via the conditioning variable of the absolute water content.
  • the absolute water content in the environment of the food has a defined relationship to the relative humidity of the food, which in turn is temperature-dependent.
  • the TARGET values are specified so that the food has the desired properties / quality characteristics in the conditioning process step.
  • This can be a process of cooling, for example of baked goods removed from an oven, thawing frozen food or also of maintaining a constant climatic environment or a changing climatic environment.
  • the TARGET values change depending on the temperature change of the food.
  • the relative humidity also changes, which can be compensated for by the provision of appropriate TARGET values.
  • a setpoint jump in a conditioning variable is determined, the environment of the food in the conditioning space is influenced accordingly in order to adjust the current ACTUAL value of a conditioning variable to the intended TARGET value.
  • a special feature of the subject matter of this invention is that the influencing of the conditioning variables temperature, absolute water content derived from the relative air humidity and air pressure is carried out via two actuators.
  • One actuator is an air flow through which the food in the conditioning space flows.
  • the air flow in the conditioning space can influence the air temperature and the air pressure by means of an appropriate influencing will.
  • the temperature can be influenced by appropriate temperature control of the air flow supplied.
  • the air pressure is used to influence the air pressure.
  • An aerosol generator for generating aerosol with which the air flow is loaded serves as the second actuator for influencing the climate in the environment of the food in the conditioning space.
  • the aerosol is then carried into the food environment with air flow. In this way, the absolute water content in the conditioning room and thus in the immediate food environment can be influenced.
  • the air flow serves as a carrier for the aerosol, the droplets of which are small enough to be carried as a suspended load in the air flow. It is advantageous if the air flow is introduced into the air flow only within the conditioning space or when it enters the conditioning space.
  • the aerosol supports the cooling process adiabatically in a cooling process, such as cooling baked goods after they have been removed from an oven. Appropriate temperature control of the aerosol can also influence the temperature in the conditioning room.
  • the use of aerosol has the particular advantage that no heat source has to be used to generate it, in contrast to the use of steam. It is also generally not necessary to use a refrigeration unit. The smallest droplets of aerosol liquid can therefore be supplied at the desired temperature without fear that, as is the case with steam, condensation processes due to temperature drop have to be taken into account.
  • the aerosol load of the air flow can be used to bind dust particles.
  • this can be fine dust or flour dust.
  • the binding of dust leads to an improvement in the air conditions in the area through which the airflow-borne aerosol flows. Since dust can be carried by microorganisms, especially mold spores, they are exposed to them Contamination of food such as baked goods prevented.
  • Influencing air pressure can be used to increase it. With increased air pressure, the water vapor partial pressure from a pastry is minimized, whereby the freshness of the baked goods can be extended further. This also prevents microorganisms, such as mold spores, from entering the baked goods.
  • the above-described conditioning method is suitable for conditioning food in an open conditioning room, through which the food is conveyed, for example, with a continuous conveyor, such as a conveyor belt. Air (temperature) and humidity emerging from the conditioning room are compensated for by the inflow and the described regulation of the climatic environment of the food.
  • the TARGET values can be the result of series of tests on the food.
  • the water activity of a food is included in the determination of the target values.
  • the above-mentioned climatic variables, temperature, absolute water content and air pressure have an influence on water activity during a temperature change process. Therefore, the ambient climate of the food can be described particularly well and adequately on the basis of these values. This is also noteworthy in view of the fact that a change in one of the aforementioned sizes may result in undesirable changes in the quality of the food, even if the other sizes remain constant.
  • the water absorption capacity as well as the desorption and absorption processes in food change.
  • the water activity values of food are known in relation to different temperatures. For this reason, the water activity is particularly suitable for building the SET values based on this and the temperature change to be carried out for the climate in the food environment within the conditioning room.
  • the aerosol can be used as a carrier for antimicrobial and / or antifungal substances if these are to be introduced into the conditioning space.
  • Biological substances serve as such substances. In contrast to the use of water vapor, these are not destroyed when aerosol is provided due to the unnecessary heating of the water for steam generation.
  • the aerosol If the aerosol is to be germ-free, it can be sterilized by electromagnetic radiation, for example by UV radiation. This can be linked to the process of aerosol generation. It is also possible to carry out such disinfection only shortly before the aerosol enters the air stream.
  • the influence on the climate within the conditioning space by an air flow can occur in a very short time, quasi spontaneously, both in relation to a desired change in temperature, a change in the flow rate or also in its aerosol loading.
  • This not only requires a rapid adjustment of an ACTUAL value to a TARGET value in the event of a setpoint jump, but also allows these conditioning variables to be managed very precisely it to keep a climatic environment of the food constant or also in case of temperature change processes over the entire duration of the conditioning process. For this reason, this method is also suitable for improving the setting of the desired food quality in order to incorporate climatic data into the control process that are outside the conditioning room and typically outside the building in which the conditioning room is located.
  • Such influence should, if this should be necessary, be proactive in order to avoid major setpoint jumps within the conditioning space.
  • setpoint jumps can be caused, for example, by air pressure. If the absolute water content, the temperature and / or the air pressure changes rapidly, for example due to a change in the weather outside the building, this will be noticeable with a certain delay in an open conditioning room.
  • the expected setpoint jump can already be reacted to by changing the manipulated variable in good time to at least one of the actuators.
  • This process can also be used to anticipate recurring climatic changes outside the conditioning room, such as the temperature change during the day, with which the dew point and the absolute water content in the ambient air also change. The same applies to seasonal changes in these climatic variables.
  • this conditioning method also monitors the CO 2 content and / or the O 2 content in the vicinity of the food. Monitoring and regulating the concentration of CO 2 and / or O 2 in the surrounding environment of a food when conditioning it is sometimes beneficial, for example in the production of dough for baked goods or in connection with the operation of other fermentation plants.
  • a certain oxygen content in the ambient air of the dough is required during fermentation.
  • the gases generated during fermentation such as carbon dioxide or ethanol, accordingly reduce the oxygen content in the vicinity of the food.
  • a certain minimum oxygen content in the vicinity of the dough is required so that the fermentation performance of the yeast is not reduced so far in order not to inhibit fermentation.
  • Oxygen is also required for the formation of aromatic substances during fermentation.
  • the dough rheology can also be positively influenced by a minimum oxygen content, as can the volume of baked goods made from it. Wheat dough in particular is stabilized by oxidation.
  • the content of certain gases for example the O 2 content and / or the CO 2 content and / or the ethylene content concentration, in one embodiment of the process open conditioning room monitored with appropriate sensors.
  • the concentrations of the two gases CO 2 and O 2 are typically monitored. These recorded actual gas content values are compared with predetermined target values with regard to the CO 2 and O 2 contents.
  • the oxygen-rich supply air is provided by supplying ambient air from outside the building in which the conditioning room is located. This can be brought about by opening or enlarging an already open building opening, for example a ventilation flap or the like.
  • the fermentation process and thus the quality of the dough and pastries can be optimized via the oxygen content in the area surrounding the dough pieces. It is assumed that it is described for the first time in the context of these statements that it is favorable to monitor the oxygen content in fermentation rooms with regard to the course of the fermentation process. With a certain oxygen content, the fermentation can be accelerated and the formation of aromas and flavors in the pastries can be improved.
  • the oxygen content has an influence on the dough stability for improved handling of the dough pieces, for example in relation to an improved baking volume or an increased freeze-thaw resistance.
  • the ethylene concentration can be monitored, which must also not exceed certain values.
  • the presence of a higher oxygen content is advantageous since the red color can then be retained for longer.
  • the concentration of certain gases can also be monitored.
  • the oxygen content in a thawing atmosphere should not exceed a certain value in order to prevent oxidation processes during thawing.
  • the procedure described above is suitable for different processes.
  • processing, processing and / or producing food include, for example, the cooling of heated, in particular baked, foods, or the thawing of frozen foods, as well as keeping an ambient climate constant or changing the ambient climate over a process period, as is desired, for example, when fermenting dough.
  • the method described is also particularly suitable for temperature change processes in which the temperature change is carried out in two or more stages and in each stage different climatic conditions in the food environment are desired.
  • control can be carried out using control algorithms known per se.
  • the individual stages will be connected to one another in such a case, so that the exhaust air from a first stage flows into the second stage (or vice versa).
  • the air flow and aerosol supply which can be adjusted and adjusted independently of each other, can be used in each stage even in such a case the desired climate in the food environment is set and the control process is maintained.
  • the conditioning room can ultimately be any room.
  • the conditioning room can be an area of a building, without any further spatial division.
  • Such a conditioning room can also be a closed room.
  • Quite a number of conditioning rooms can be arranged in a building, which can also be in operative connection with one another with regard to the setting and maintenance of the desired climatic environment of the food.
  • the baked goods baked in a continuous oven 1 are removed from the oven 1 as baked goods after the baking process has ended. This can be done continuously or discontinuously.
  • the baked goods removed from the oven 1 are in a cooling device, which in the embodiment of the Figure 1 is designed as a cooling tower 2, introduced.
  • the cooling tower 2 represents a conditioning space.
  • This can, as in Figure 1 take place schematically in the vertical direction or also via a spiral or another conveyor line, with which the baked goods are conveyed from an upper level to a lower level.
  • the baked goods are conveyed via a conveyor spiral in the direction mentioned, with a gradient between 7% and 10%. Establishing a gradient of 8% has proven itself.
  • the cooling tower 2 From this height in the cooling tower 2 there is an air and aerosol supply 4, through which aerosol, supported by air, is introduced at a temperature of about 25 ° C. into the cooling tower 2 for loading the bread 3 to be cooled.
  • the air and aerosol supply takes place extensively in this cooling section of the cooling tower 2.
  • the air-based supply of the aerosol requires the formation of a certain excess pressure in the area of the air and aerosol supply 4 and thus in the area in which the baked goods to be cooled are located.
  • the overpressure generated in the exemplary embodiment shown is approximately 10-20 Pa.
  • the cooling tower 2 there are sensors at a suitable location near the baked goods to be cooled, with which sensors the climatic environment of the baked goods is recorded.
  • the temperature, the air pressure and the absolute air humidity are recorded.
  • the ACTUAL values recorded with these sensors are compared with predetermined TARGET values that are to be present in the vicinity of the baked goods to be cooled in a specific area of the cooling tower 2.
  • the TARGET values are those which define the desired cooling climate in order to be able to set the desired properties and quality features for the breads 3 to be cooled.
  • the Ambient pressure and the relative humidity, the moisture content of the cooling bread and thus its water activity can be influenced.
  • the DESIRED pressure serves to counteract in the exemplary embodiment shown excessive release of moisture from the bread 3 when cooling. If a difference is determined between a recorded ACTUAL value of one of the monitored climatic variables and the specified TARGET value, which difference exceeds a certain permitted tolerance, the climate in the vicinity of the baked goods to be cooled is influenced accordingly. In such a case, there is a setpoint step to be corrected.
  • the two actuators - air flow and aerosol loading - influence the climatic environment of the foodstuffs to be conditioned.
  • either the air flow is controlled in relation to its flow velocity (pressure change) and / or its temperature.
  • the aerosol loading can be influenced or changed. This will mainly influence the setting of the desired absolute water content to change or maintain the relative humidity of a food.
  • the air follows the rising warm air flow caused by convection, the air also flows upwards as a result of the set excess pressure.
  • the supply of the aerosol in this section of the cooling tower 2 is adapted to the temperature of the loaves 3 which is reduced in this section.
  • the breads 3 are continuously conveyed through this zone of the air and aerosol supply 4.
  • the aerosol feed 4 is realized in the illustrated embodiment by three aerosol feed segments, the feed quantity of the aerosol decreasing from the uppermost aerosol feed segment to the lowest aerosol feed segment in this section of the cooling tower 2.
  • the aerosol supply quantity is set up in such a way that the loaves 3 do not suffer any weight loss in the process of their conveyance through this section, but rather experience a certain weight gain.
  • the aerosol supply amount is adjusted so that the water saturation in the The area of bread 3 remains approximately the same, for example at about 80% relative humidity.
  • the climate in the vicinity of the breads 3 is regulated by the process of a comparison with previously specified target values, as already described above.
  • an average aerosol treatment temperature at which the first aerosol treatment phase ends is reached when the loaves 3 have cooled to a surface temperature of the baked goods of 65 ° C.
  • the aerosol treatment phase thus ends within the cooling tower 2 at a height at which the loaves 3 only have a surface temperature of 65 ° C.
  • a temperature of 65 ° C. is provided as the average product surface treatment temperature in order to have a safety factor since microbial recontamination of the bread 3 is possible at a temperature below 60 ° C.
  • the subsequent second aerosol treatment phase germ-free air is supplied in the subsequent second aerosol treatment phase.
  • an air and aerosol supply arranged in the cooling tower 2 in a second cooling section adjoining the first cooling section is used by means of a corresponding device 5.
  • the air-borne aerosol is also introduced extensively in this cooling section with respect to the cooling section. While the aerosol supply in the aerosol treatment area of the first cooling section during the first phase of an aerosol treatment is set up so that the aerosol can diffuse into the core of the bread 3, the aerosol supply becomes in the residual cooling area and thus during the second aerosol treatment phase act primarily on the surface of the bread.
  • the biological additives supplied with the aerosol in this phase are also designed to prevent or avoid recontamination.
  • the aerosol is brought into the cooling section with germ-free air.
  • the pressure set by the air and aerosol supply in this second cooling section is approximately 10 Pa higher than the pressure set in the first cooling section. This measure effectively prevents the inflow of air from the first cooling section into the second cooling section. It is also prevented that through an outlet through which the cooled baked goods are brought out of the cooling tower 2, non-aseptic ambient air penetrates into the cooling tower 2.
  • This residual cooling phase ends when the cooled and cooled bakery products have reached the ambient temperature or have cooled sufficiently to be able to be processed further.
  • the breads 3 are fed to a cutting machine 6 as a further processing step after the cooling tower 2 and cut there before they are packaged.
  • the cooling device makes it clear that it is a continuous cooling device that is not hermetically sealed from the surroundings.
  • a thawing system 7 is described.
  • a temperature change process to which the food is subjected takes place in the reverse direction.
  • the thawing system 7 of this embodiment (see Figure 2 ) is designed as a continuous facility.
  • This comprises a conveying device 8 for transporting the unpacked, frozen food to be thawed, which are removed from a freezer compartment 9.
  • the transport direction of the conveyor 8 is in Figure 2 marked with an arrow.
  • the conveyor device 8 is sufficiently wide to be able to place several foods to be thawed, which in the exemplary embodiment shown are fish blocks 10, next to one another.
  • the thawing system 7 has a hood 11 under which the thawing section is located.
  • the hood 11 serves to protect the food to be thawed and for thermal or climatic insulation of the thawing section from the ambient temperature.
  • the space below the hood 11 represents the conditioning space in this exemplary embodiment. This will usually be significantly higher than the temperature at which the frozen food, here: the fish blocks 10, are to be thawed.
  • a thawing chamber A 1 is provided by the hood 11. In this exemplary embodiment, this forms the conditioning space. Since the conveyor device 8 transports the food 10 to be thawed through the thawing chamber A 1 , the thawing chamber A 1 is designed as a thawing tunnel.
  • the transport route on which the fish blocks 10 are transported on the conveyor device 8 is perforated in the manner of a grid in order to be able to pass an air stream through it.
  • dripping water that may occur is led away from the food or foods to be thawed through the perforation.
  • each air outlet hose 12, 12.1, 12.2 which are textile hoses in the illustrated embodiment.
  • the air outlet hoses 12, 12.1, 12.2 are each connected to an air supply 13, 13.1, 13.2, through which air is introduced into the air outlet hoses 12, 12.1, 12.2 and out of these into the thawing chamber A 1 .
  • the respective air supply 13, 13.1, 13.2 comprises in Figure 2 Operating units, not shown, such as a pump, filter, temperature control device and the like. The amount of air supplied is adjustable.
  • Adjacent to each air outlet hose 12, 12.1, 12.2 is a perforated aerosol outlet tube 14, 14.1, 14.2, via which aerosol can be dispensed via an aerosol supply 15, 15.1, 15.2.
  • the aerosol is generated without an absolutely necessary supply of temperature, for example by means of an ultrasound aerosol generator, in such a way that it has a droplet size of approximately 0.001 to 0.005 mm or smaller.
  • the respective aerosol outlet pipe 14, 14.1, 14.2 is arranged in relation to the respectively adjacent air outlet hose 12, 12.1 or 12.2, so that the air flow emerging from the respective air outlet hose 12, 12.1 or 12.2 causes the aerosol droplets emerging from the respective aerosol outlet pipe 14, 14.1, 14.2 picks up and then transported as a suspended cargo with the air flow.
  • Each unit comprising an air outlet pipe 12, 12.1 or 12.2 and an aerosol outlet pipe 14, 14.1 or 14.2 thus serves to supply air and aerosol, the respective supply being controllable independently of one another. These units are referred to below as air-aerosol supply units.
  • the suction 16 includes one below the Conveyor 8 arranged collector (in Figure 2 shown in a side view).
  • the collector is designed so that a suction opening is assigned to each air aerosol supply unit and is therefore located below it.
  • the suction 16 can be operated actively to suck air and aerosol from the thawing chamber A 1 . This serves the purpose of generating a directed aerosol-laden air flow from the air outlet hoses 12, 12.1, 12.2 to the conveying device 8 with the fish block (s) 10 thereon and in the direction of the suction 16 within the thawing chamber A 1 .
  • the conveyor device 8 To allow the aerosol-laden air flow through the conveyor device 8, the latter is perforated, so that the air flow also flows past the fish blocks 10 lying next to one another. Basically, it is sufficient if such an air flow is also generated in a passive manner so that the above-described air flow occurs solely through the air introduced into the thawing chamber A 1 via the air outlet hoses 12, 12.1, 12.2.
  • the thawing chamber then has one or more corresponding air outlets in order to achieve the desired air flow.
  • the air supply and the aerosol supply serve as actuators for setting the thawing climate in the vicinity of the food to be defrosted, here: the fish blocks 10.
  • appropriate sensors are arranged in the conditioning space formed by the hood 11 in order to obtain the desired climatic data: temperature, air pressure and to record absolute water content.
  • these are compared with predetermined target values, which define the climate in the immediate vicinity of the fish blocks 10 to be defrosted as a function of the progress of the thawing process and thus as a function of the position of the fish blocks 10 to be defrosted within the thawing tunnel.
  • predetermined target values which define the climate in the immediate vicinity of the fish blocks 10 to be defrosted as a function of the progress of the thawing process and thus as a function of the position of the fish blocks 10 to be defrosted within the thawing tunnel.
  • one or both actuators are controlled accordingly.
  • the fish blocks 10 taken from the freezer compartment 3 are unpacked and placed on the conveyor 8 for their thawing.
  • the fish blocks 10 then typically have a temperature of approximately -25 down to -20 ° C.
  • the fish blocks 10 are then thawed in the thawing system 7 below the hood 11 in the thawing chamber A 1 enclosed by them in an air flow-borne aerosol environment.
  • the air supplied via the air outlet hoses 12, 12.1, 12.2 is supplied at a temperature of +4 ° C. in the exemplary embodiment shown. This is the desired thawing temperature, which then prevails in the thawing chamber A 1 .
  • the aerosol carried by it for which purpose aerosol is applied to the aerosol outlet pipes 14, 14.1, 14.2, is fed to the fish blocks 10 to be thawed.
  • This measure reduces the time required for thawing due to the significantly better heat transfer compared to a non-aerosol-laden thawing environment.
  • the moisture provided in the form of the aerosol provides a thawing environment which is virtually saturated with water when the fish blocks 10 described by way of thawing, or to put it another way: they do not dry out appreciably due to a high equilibrium moisture content. This also ensures that the thawing fish blocks 10 do not dry out, at least not in a product-specific manner.
  • the aerosol-laden air supply is adjusted in cooperation with the suction 16 in such a way that there is an overpressure relative to the ambient pressure in the area of the fish blocks 10 transported on the conveying device 8.
  • Such an overpressure is set which approximately corresponds to the vapor pressure building up in the fish blocks 10 in the course of the thawing process, insofar as this is possible.
  • the steam pressure building up in the course of the thawing process in the food - a fish block 10 - does not, or at least not to any significant extent, escape, and thus a loss of mass, which otherwise would have to be accepted when thawing frozen food, either is completely or at least largely avoided.
  • the thawed fish blocks 10 leave the hood 11 with a core temperature of approximately ⁇ 0 ° C to +4 ° C. There, the thawed fish blocks 10 are removed from the conveyor 8 and fed to further processing.
  • the throughput speed of the fish blocks 10 through the thawing tunnel is typically between 4 and 8 hours.
  • the aerosol is generated with an ultrasound device. This is energy saving.
  • a very defined droplet size can be set in a narrow range of sizes. It is particularly advantageous that no higher temperature is required for the aerosol generation, so that the aerosol can also be used as a carrier for antimicrobial and / or antifugal substances.
  • the conditioning room can be cleaned with the same measures, for example by adding appropriate substances to the aerosol, for example, in order to germ-free the conditioning room and its walls do.
  • climatic conditioning can also be used in open conditioning rooms and thus in a continuous food processing process, food processing process and / or food production process. This means that a constant climate can be left in the conditioning room.
  • This method differs significantly from conventional methods in which conditioning has been carried out in batches in closed rooms. The introduction and removal of a food in or from such a conditioning space leads to significant changes in the climate in the conditioning space. The result is hygienic problems.
  • This process can also be used in connection with the storage of food or raw materials for food.

Landscapes

  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Thermal Sciences (AREA)
  • Physics & Mathematics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Claims (9)

  1. Procédé de conditionnement d'un produit alimentaire dans le cadre d'un traitement, d'une transformation ou de sa fabrication dans un environnement d'air, dans une salle de conditionnement ouverte à travers laquelle le produit alimentaire est convoyé, caractérisé en que
    a) les données climatiques, dont l'influence s'exerce sur le produit alimentaire à l'occasion du processus de conditionnement, sont saisies pendant le processus de conditionnement, dans l'environnement du produit alimentaire, à l'intérieur de la salle de conditionnement ; les grandeurs de conditionnement étant les données climatiques que sont la température, le taux d'humidité absolue et la pression atmosphérique, lesquelles sont saisies en tant que valeurs REELLES et comparées à des valeurs DE CONSIGNE applicables au produit alimentaire au cours du processus de modification de la température et que
    b) si une divergence entre la valeur REELLE et la valeur de CONSIGNE applicable à ce produit alimentaire est constatée, une influence est exercée sur l'environnement de celui-ci dans la salle de conditionnement, afin d'adapter la valeur REELLE à la valeur de CONSIGNE ; un flux d'air étant dirigé sur le produit alimentaire dans la salle de conditionnement afin d'exercer cette influence et
    (i) une influence étant exercée de façon à ajuster la température REELLE à la température de CONSIGNE à travers une quantité d'air acheminée en tant que flux d'arrivée et/ou à travers la température du flux d'air acheminé,
    (ii) une influence étant exercée de façon à ajuster la pression REELLE à la pression de CONSIGNE à travers la quantité d'air acheminée en tant que flux d'arrivée et
    (iii) une influence étant exercée de façon à ajuster la teneur absolue REELLE en eau à la teneur absolue de CONSIGNE en eau en procédant à une charge adéquate d'eau en aérosol dans le flux d'air acheminé, lequel emporte les gouttes d'aérosol transportées en suspension dans le flux d'air et l'aérosol étant généré sans source de chaleur,
    l'air sortant et l'humidité de l'air de la salle de conditionnement étant compensés par le flux entrant et la régulation de l'environnement climatique du produit alimentaire, et la teneur en CO2 dans l'environnement du produit alimentaire à conditionner et/ou la teneur en O2 dans l'atmosphère de l'environnement étant saisies pendant le processus de conditionnement et comparées aux valeurs de CONSIGNE prévues pour le processus de conditionnement du produit alimentaire et qu'en cas de constatation d'une divergence entre ma valeur REELLE et la valeur de CONSIGNE, la quantité d'air acheminée depuis l'extérieur de la salle de conditionnement est augmentée et/ou la quantité d'air acheminée depuis l'environnement extérieur est augmentée en réalisant une combinaison de flux entre l'environnement de la salle de conditionnement et l'environnement extérieur du bâtiment dans lequel se trouve la salle de conditionnement.
  2. Procédé selon la revendication 1, caractérisé en ce que la définition de la valeur de CONSIGNE est déterminée en se référant au moins à la teneur absolue en eau en tant que grandeur climatique de conditionnement sur la base de l'activité de l'eau du produit alimentaire.
  3. Procédé selon l'une des revendications 1 ou 2, caractérisé en ce que le conditionnement du produit alimentaire est réalisé en plusieurs étapes de conditionnement, les étapes de conditionnement se différenciant par la température REELLE du produit alimentaire et que les conditionnements se différencient à chacune des étapes de conditionnement par au moins une grandeur de conditionnement supplémentaire.
  4. Procédé selon la revendication 3, caractérisé en ce que pour conditionner le produit alimentaire, des substances anti-fongiques et/ou antimicrobiennes sont acheminées vers le produit alimentaire avec l'aérosol d'eau au cours d'au moins une étape de conditionnement.
  5. Procédé selon l'une des revendications 1 à 4, caractérisé en ce que des données climatiques, exerçant une influence sur le produit alimentaire lors du processus de conditionnement, sont saisies en dehors de la salle de conditionnement, lesquelles données climatiques sont au moins une des grandeurs climatiques : température, teneur absolue en eau ou pression atmosphérique lesquelles sont saisies en tant que valeurs extérieures REELLES et comparées aux valeurs de CONSIGNE valables pour chaque produit alimentaire, ainsi qu'à la différence entre la valeur de CONSIGNE valable pour ledit produit alimentaire et la valeur REELLE à l'intérieur de la salle de conditionnement, et en ce que, si une divergence est constatée entre la valeur REELLE extérieure, saisie à l'extérieur de la salle de conditionnement, et la valeur de CONSIGNE valable pour ledit produit alimentaire, le processus de conditionnement est ajusté en fonction de l'inertie de la réaction, laquelle définit si et dans quelle mesure, une modification de la valeur de CONSIGNE extérieure entraîne une modification de la valeur REELLE à l'intérieur de la salle de conditionnement, afin de s'adapter au saut de valeur de consigne qui se modifie.
  6. Procédé selon la revendication 5, caractérisé en ce que les données saisies en dehors de la salle de conditionnement sont des données climatiques de l'environnement extérieur du bâtiment dans lequel se trouve la salle de conditionnement.
  7. Procédé selon la revendication 5 ou 6, caractérisé en ce que des prévisions climatiques sont intégrées pour réaliser l'ajustement du processus de conditionnement, lesquelles viennent compléter la ou les valeurs recueillies à l'extérieur de la salle de conditionnement pour réaliser l'ajustement du conditionnement.
  8. Procédé selon l'une des revendications 1 à 7, caractérisé en ce que le procédé est réalisé dans le cadre du refroidissement de produits cuits au four, après leur sortie d'un four.
  9. Procédé selon l'une des revendications 1 à 8, caractérisé en ce que le procédé est réalisé dans le cadre de la décongélation de produits alimentaires surgelés.
EP17793866.9A 2016-10-18 2017-10-17 Procédé de conditionnement d'un produit alimentaire Active EP3528644B1 (fr)

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DE102016119795.5A DE102016119795B3 (de) 2016-10-18 2016-10-18 Verfahren zum Konditionieren eines Lebensmittels
PCT/EP2017/076489 WO2018073257A1 (fr) 2016-10-18 2017-10-17 Procédé de conditionnement d'un produit alimentaire

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CN111701699A (zh) * 2020-05-27 2020-09-25 上海数郜机电有限公司 一种冻制品无污染预处理方法及其设备
DE102021104094A1 (de) 2021-02-22 2022-08-25 Clemens Cohnen Vorrichtung und Verfahren zur optimierten Lagerung von Nahrungsmitteln

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DE2902270C2 (de) * 1979-01-22 1982-11-11 Fr. Winkler KG Spezialfabrik für Bäckereimaschinen und Backöfen, 7730 Villingen-Schwenningen Verfahren zum Abkühlen von Backgut
JP3647591B2 (ja) * 1996-02-14 2005-05-11 株式会社前川製作所 加湿空気製造方法と、加湿空気を用いた解凍装置及び空気調和装置
SE523597C2 (sv) * 2000-11-23 2004-05-04 Skarhamn Internat Ab Förfarande och anordning för tinig av djupfryst gods bestående av en organisk cellmassa såsom livsmedel
WO2006006261A1 (fr) * 2004-07-13 2006-01-19 Mayekawa Mfg. Co., Ltd. Procédé de refroidissement d’aliments chauffés spongieux et système de refroidissement correspondant
EP1943471A1 (fr) * 2005-11-04 2008-07-16 Mayekawa Mfg. Co., Ltd. Procede et appareil permettant de refroidir le pain juste apres la cuisson
DE202010015609U1 (de) 2010-11-22 2012-02-27 Jaroslav Klouda Rotationsgrillgerät mit integriertem Sensorsystem
DE202010015209U1 (de) 2010-11-06 2011-03-03 Niess, Bernd Auftrag zur Herabsetzung der Gleitreibung von Schuhsohlen
DE102011087794A1 (de) 2011-12-06 2013-06-06 BSH Bosch und Siemens Hausgeräte GmbH Speisenbehandlungsgerät mit druckbeaufschlagbarem Behandlungsraum
EP3363298A1 (fr) 2012-01-16 2018-08-22 Coolnova UG Procédé de congélation de produits alimentaires
WO2014187483A1 (fr) * 2013-05-22 2014-11-27 Coolnova Ug Procédé de décongélation de produits alimentaires
EP2839753A1 (fr) 2013-08-20 2015-02-25 Verein zur Förderung des Technologietransfers an der Hochschule Bremerhaven e.V. Procédé et dispositif de décongélation de produits alimentaires, en particulier de poisson, de viande, de volaille et de fruits
DE102015115324B3 (de) * 2015-07-21 2016-10-13 Klaus Lösche Verfahren zum Abkühlen von Backwaren nach deren Entnahme aus einem Ofen sowie Kühleinrichtung zum Abkühlen von Backwaren nach deren Entnahme aus einem Ofen
DE102016102764A1 (de) 2016-02-17 2017-08-17 Albert Reichenbach Verfahren zum Auftauen von tiefgekühlten Lebensmitteln sowie Auftauanlage

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EP3528644A1 (fr) 2019-08-28
WO2018073257A1 (fr) 2018-04-26
PL3528644T3 (pl) 2020-12-28
DE102016119795B3 (de) 2018-03-08
US20190246654A1 (en) 2019-08-15
DK3528644T3 (da) 2020-08-31
US11477987B2 (en) 2022-10-25

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